Description Edit

Contributed by Karen Thackeray

Ingredients Edit

Directions Edit

  1. In medium bowl, sprinkle gelatin over cold water to soften; set aside.
  2. In small saucepan, heat 1 cup of the evaporated milk to just boiling.
  3. Slowly stir hot milk into gelatin; stir until gelatin is dissolved.
  4. Mix in remaining evaporated milk, the pumpkin, brown sugar, pumpkin pie spice, and vanilla; set aside.
  5. Spray 10-inch glass pie plate with non-stick vegetable coating.
  6. Pour mixture into pie plate; chill until firm.

Nutritional information Edit

  • Calories: 97 | fat: 2g | sodium: 70mg | cholesterol: 4mg

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